prepping for surf & turf

A BUNCH of chopping was involved... And it's not too fun with dull knives! May need to invest in a monster chopping knife.

Plopping the chopped goodies in the skillet.  Cait, could you define 'skillet' for me? I'm confused.

Actually got the crab cakes done a day in advance, just like the recipe suggests! Procrastination: defeated.

INGREDIENTS:

1 lb. crabmeat, well drained

6 oz. raw shrimp, peeled and deveined

1 egg white

3/4 c. heavy cream

2 tsp. Worcestershire sauce

1/4 tsp. salt

1/4 c. mayonnaise

1/2 c. parsley, finely chopped

1/2 tsp. Tabasco

1/4 tsp. cayenne pepper

1 tbsp. lemon juice

2 tbsp. olive oil

2 shallots, finely minced

1 bunch scallions, finely minced

1/3 c. each finely minced yellow, red and orange peppers

2 c. fine bread crumbs

1/4 c. clarified butter

1. Puree the raw shrimp to a paste in a food processor. Add the egg white and heavy cream and pulse to blend.

2. Transfer the shrimp mousse to a bowl and add the crab, squeezed dry of all juice, the seasonings, mayonnaise and lemon juice. 

3. Heat the olive oil in a small skillet and saute the shallots, scallions and peppers for 3 minutes or until soft but not mushy. Add the contents of the skillet to the mixture in the bowl and refrigerate, covered, for at least 2 hours or overnight.

4. Place the bread crumbs on a plate. Form the cold crab mixture into small cakes and press into the crumbs to form a thin coating. 

5. Heat the clarified butter in a non-stick skillet and when it is hot, add the crab cakes and saute over medium heat for 4 minutes. Carefully flip the crab cakes and continue cooking for about 2 to 3 minutes.

6. Serve the crab cakes with a dollop of Remoulade Sauce (recipe follows) and garnish with a lemon wedge.